This Manchego is made by the Villadiego estate, a farmhouse producer of Manchego cheese. All of the cheeses we import from Villadiego are made with raw milk from a herd of 3,500 Manchegan sheep. The estate is one of only a handful of artisanal farmhouse producers of raw milk Manchego still in existence.

Villadiego has been producing cheese at least since 1840 and maybe even longer - the earliest documentation linked to cheese making on the estate dates from 1840. The estate is situated next to the Guadiana River and the pastures where the sheep graze are lush and rich in nutrients.

Pressed with a distinctive woven pattern on the rind and aged for about 6 months, this cheese remains smooth and rich, but has a distinctive bite and a lingering finish. Often coupled with membrillo.